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 dementedwombat wrote:

 Desubot wrote:

 dementedwombat wrote:
Ever since I started eating them in public I have been informed that Pork Rinds are not in fact regarded by all as the divine fruit of the gods.

Cracklin is superior in every way.. good day.

Woah, why did I knot know those existed? Thank you so very much for enlightening me. I must have those delicious looking bite sized bacon pillows!

Well, I take back what I said, apparently you can use cracklin for both things...
Damn you silly languages.

I like scrapple.

I can't really think of anything else that I like that would be commonly considered as "gross."

Me Like Burnaz wrote:
I'd eat everything listed so far. Here's one.

lutefisk

For those of you not blessed with Scandinavian heritage or who haven't lived in the midwest among the various Swedes and Norskies, it is perfectly good cod that has been preserved in lye. Lye, as in drain cleaner or homemade soap reagent. When you are ready to eat it you soak it in water, draining and refilling the vessel several times. Then you steam or boil the cod until it reaches the consistency of Jello. It is served on lefsa, a potato based flat bread, with melted butter.

It takes a strong will to eat the stuff. It tastes faintly of soap and it's consistency is like warm fatty tissue with a fishy taste.

Most foods from Scandinavia were developed on a bet. "Ay Sven, I've found this rotten shark meat that I buried for a month. I'll bet you a sheep you can't eat it all."

That sounds like a lot of the Nomadic cultures food, both terrestrial and marine. While tripe and some blood sausage is the grossest food I have eaten, I have seen some of the sheep related food that the Mongols eat and I am pretty sure most of that was based off of a bet too.
Now most Thai and Vietnamese food was developed on the bet of how much chiles can we put in this and still not cause the human stomach to dissolve. That's my own theory at any rate.

This isn't something I like, but I had to share it. Because, once again, the French take the cake with going overboard with food.

http://en.wikipedia.org/wiki/Ortolan_bunting

Me Like Burnaz wrote:
I'd eat everything listed so far. Here's one.

lutefisk

For those of you not blessed with Scandinavian heritage or who haven't lived in the midwest among the various Swedes and Norskies, it is perfectly good cod that has been preserved in lye. Lye, as in drain cleaner or homemade soap reagent. When you are ready to eat it you soak it in water, draining and refilling the vessel several times. Then you steam or boil the cod until it reaches the consistency of Jello. It is served on lefsa, a potato based flat bread, with melted butter.

It takes a strong will to eat the stuff. It tastes faintly of soap and it's consistency is like warm fatty tissue with a fishy taste.

Most foods from Scandinavia were developed on a bet. "Ay Sven, I've found this rotten shark meat that I buried for a month. I'll bet you a sheep you can't eat it all."

Smalahove..
A classic Norwegian delicacy. Has to be seen to be believed.

Pultost..
Directly translated "Fethed cheese" don't ask. Its best to leave certain things alone..

Gravlaks and Rakørret..
Basically rotten salmon and trout. Very very popular at christmas time.

Oh and stockfish.. We actually eat that stuff. Its a very "Orky" food, seeing as proper stockfish requires use of a hammer to eat.
And yes.. This is the same dried up semi rotten fish we feed to our dogs..


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Reds8n

cheese burger.

 the shrouded lord wrote:
cheese burger.

My duty station was in South Korea. I overheard this convo next table over during chow

US Soldier "Why do Koreans smell like Kimchee?"
KATUSA "Probably the same reasons Americans smell like cheese burgers."

 thedarkavenger wrote:
Bone Marrow. Boil the bones and bite them open and suck out the marrow.

See, this, this defeated me. "It's nutritious", they told me. "People have been eating bone marrow for millennia" they told me.

All true, I'm sure.

But people have done a lot of silly things for millennia.

Serious gut check.



<--

I like eating liver. Apparently it's really gross, to the point that it needed to renamed 'fry' in this country. I get the strangest, most grossed out reactions when i mention that i like liver, and get told that its bad for me. Does that qualify?

Liver is very good for you, it's full of iron.

Avoid polar bear liver, though. It's poisonous.

Most people that try liver and dislike it dislike it because the liver they've tried was overcooked and too bitter.


And I think all mammalian carnivore liver is toxic to humans?

 MeanGreenStompa wrote:
The British have, at least within the last 20 years or so, left the French and Italians in the dust in terms of cuisine. British is producing the best restaurants, the best chefs in the world right now. The French chefs know it, they know they've been trapped by their own dogma and suffocating rules for too long. Bourdain knows it and has given it multiple reference.

Agreed, but you are talking the high end restaurants, not the "hey Martha, lets take our brood our to dinner tonight" kind of places. $20 a plate places are not where the majority eat.

 MeanGreenStompa wrote:
Coming to America from the UK, I was amazed at how totally conservative the US is with it's food, it's endless roads of restaurants all selling the same thing. The same menu repeated in a hundred thousand Italian restaurants, with food that barely resembles fresh Italian food. The hundred thousand Chinese restaurants with no seasoning or heat to their food, to appease the American conservative palate for sweet and bland.

I know what you mean. In Colorado we had an endless number of little hole in the wall Mexican and Asian restaurants run by people whose English was bad but their cooking was amazing. If you told the waiter "we don't want the gringoficated spicing" you would get such amazing flavors and knock your socks off hot spices. The General Tso's Chicken was sweat on your brow spicy. Then we moved to South Dakota where the average age is so high only Florida has more old people per capita. The food culture reflects their lack of taste buds. Bland is the rule and even if you ask for it to be extra spicy it isn't. There are a few places that get the idea but they are the $20 a plate and higher places mostly. We did finally find a burrito place that has "Chuck Norris" sauce which as the name implies does wicked things to your taste buds with a mix of fresh peppers that is just the right balance of fire and flavor. It's in the price range where you can get enough food for the family without taking out second mortgage. But those places are far outnumbered by the chain restaurants serving the same boring and bland plates of sameness.

Conservatives have devastated more than out political system. Their fear of anything that isn't properly American has overwhelmed out culinary system as well. But there are the culinary anarchists out there who are making good food available to the masses and there is a movement in the younger generations to have more authentic ethnic foods available for daily consumption instead of special occasions. The Food Network and Cooking Network play many ethnic foods shows, mostly in the afternoons so as to not take time away from the game shows in the evening. The worm is slowly turning and in another 20 years I suspect we will be like England is now. We just need the Baby Boomers to die off.

When I lived in Laos there was a little outdoor eatery about a minute motorbike ride down the street from the office that the locals introduced some of us westerners to. They served "gai loot" known to me as fertilised duck egg. You bust open the shell and suck out an eggy meaty tasting juice at the top. Then you dig around a dead baby duck and really hard yolk to eat the rest of the egg. It has a really strong egg-like flavour. Usually enjoyed with an ice cold glass of BeerLao. The first time we went one of my mates from Australia ate THIRTY of them. I also quite enjoyed their ant egg salad. They taste salty.

 MeanGreenStompa wrote:
Most people that try liver and dislike it dislike it because the liver they've tried was overcooked and too bitter.

Agreed. My mother did it with onions and lots of butter. I've adapted her recipe and give it a light breading, like a chicken fried steak, which seals in seasonings and keeps it moister through the cooking process. I do the onions in a separate pan and serve with the caramelized onions on top. I don't do it too often as only my son and I will eat it. My wife grew up on the east coast where everything is boiled and bland. Her mothers cooking is so bad when we visit I spend a lot of time in the bathroom if you take my meaning. My wife's tolerance for food poisoning is high but her tolerance for flavor is very low.

 MeanGreenStompa wrote:
And I think all mammalian carnivore liver is toxic to humans?

I have been told the issue with polar bear liver is the high levels of some vitamins which are not good for you in high doses. Eating a regular serving is like taking a whole bottle of multivitamins. As for other carnivores I am not sure about that. I suspect their organs are "off limits" for a variety of microbiological reasons. They eat meat, some of which has been dead for a while and would be infested with all manner of microbiological life. Their innards are likely full of the stuff and unless sent through gamma irradiation would be bad for us who are not used to those bugs in our system. Having said that I do recall tales of aboriginal amercians eating bear livers but I don't remember hearing about the eating of mountain lion or wolf livers. Might be a cultural thing. Can't really say.

Vienna "sausages". Not sure why I like the filthy things.
And you can pickle eggs in stuff other than dill brine - a local friend has me hooked on his balsamic pickled eggs. The beet eggs are good too (and they're RED. Needless to say, the balsamic ones are black).

 Necros wrote:
Folks were talking about yucky foods from all over the world today, so that got me wondering.. what’s the grossest thing that you like to eat?

For me I think it would be scrapple. It’s usually a breakfast meat, goes good with eggs & buttery toast. They basically take everything that’s left over after making hot dogs, then grind it all up and form it into a brick. Then you slice it, cook it and eat it! I like it sliced thin and fried crispy in a pan, but most restaurants and diners around here will cut it in big chunks and deep fry it. I don’t like it that way, cuz I don’t like when it’s squishy inside.

So how about you?

Scapple is in no way gross, it is the king of breakfast meats.

My grandfather made the best scrapple I've ever had. After he died almost 15 years ago we found his recipe and my uncle attempted to recreate it. He as unsuccessful because my grandfather never followed the recipe and we weren't able to get the right mix of spices to faithfully reproduce it. It was still tasty though, if a little bland.

Me Like Burnaz wrote:

 Alex C wrote:
"English food" probably.

Seriously, since coming to America I keep seeing and hearing how "English food is terrible" and I have no idea why this is a thing. Typical English dishes are meat and veg (i.e. The same as typical American dishes), what is objectionable about that? I even see things like Shephard's Pie or Fish 'n' Chips frequently featured in restaurants and on the Food Network TV channel, but still, "English food is terrible"...

Well, the names of some of the dishes may be the problem. Spotted Dick comes to mind. Kidney Pie, I'll eat a lot of organs but I draw the line at kidneys. Jellied Eels ... Nuff Said.

Those are niche things these days. Novelties that people point to when they proclaim that "English food is bad". Usually those same people have never even eaten those dishes and have no concept of what "English good" really is. They just like to parrot the same tired idea in order to make it seem like they have experience of food outside McDonald's.

I could take several "American" dishes that I don't particularly care for and proclaim that "American food is bad", but I don't, because that would be ignorant.

Ever watch that show Bizarre Foods on the travel channel? I think I remember seeing the rotting salmon in Norway on there and the dead baby duck egg too.

I'm not a fan of liver, I've had it a variety of ways and just never liked it. My girlfriend gets liverwurst and I can't stand the stank. I generally don't do organ meats at all unless I don't know they're in there, I guess that's why I let scrapple go. I'm sure there's plenty of things I'd like, but I just don't know if I could talk myself into trying it.

I'd say the one food I eat that gets the most 'eews' from others would be my rare steak. Sometimes blue.

I like it cooked for about two minutes each side. Something about eating that cold, bloody, raw meat that drives me nuts. I just love, love, love it! When I order steak at restaurants I kindly ask the server to please emphasize that it must be rare on the ticket, I hate wasting meat and I won't send it back if it's cooked incorrectly, so it has to be done right or my night drops like two points.

Other things like anchovies, tripe, liver, unusual seafood, a couple of other strange proteins will get comments here and there. I have to change it up frequently though, as my diet is pretty strict.

I want bloody beef now. Dang.

Hm... Well, does fishsauce count? I mean, it *is* fish thats been left to rot for a couple of months... (or it should be, anyway)

Apart from that, I like hot food. As hot as possible. Bit of a shame really, since it means that german/austrian food is pretty much boring as hell for me... if not actually disgusting (formative years in asia, in case anyones wondering).

 Tyr13 wrote:
Hm... Well, does fishsauce count? I mean, it *is* fish thats been left to rot for a couple of months... (or it should be, anyway)

Apart from that, I like hot food. As hot as possible. Bit of a shame really, since it means that german/austrian food is pretty much boring as hell for me... if not actually disgusting (formative years in asia, in case anyones wondering).

Fish Sauce is used mostly in all kinds of Thai, Laotian, Vietnamese......well that general region

 Gitkikka wrote:
Vienna "sausages". Not sure why I like the filthy things.
And you can pickle eggs in stuff other than dill brine - a local friend has me hooked on his balsamic pickled eggs. The beet eggs are good too (and they're RED. Needless to say, the balsamic ones are black).

I do it in pickled beet juice. They are tasty.


Automatically Appended Next Post:

 Alex C wrote:
I could take several "American" dishes that I don't particularly care for and proclaim that "American food is bad", but I don't, because that would be ignorant.

Didn't say I agreed. Just giving you an idea of why it might happen.

MRE Corn Beef Hash..cold

Meals Rejected by Ethiopians shouldn't count. No one eats them voluntarily...

 MeanGreenStompa wrote:


Coming to America from the UK, I was amazed at how totally conservative the US is with it's food, it's endless roads of restaurants all selling the same thing. The same menu repeated in a hundred thousand Italian restaurants, with food that barely resembles fresh Italian food. The hundred thousand Chinese restaurants with no seasoning or heat to their food, to appease the American conservative palate for sweet and bland.

Having lived in both countries a reasonable time, the UK utterly dominates the US for variety, innovation and quality. I cannot really get over how a mixing pot culture like America can be so totally rigid and set in how things are in the kitchen.

Weren't you living in central PA?

If this is still true...you're more or less living in a culinary wasteland. Come to where the good food is, and ask some locals about where to go.

See, you probably didn't have this issue in the UK because it was your home turf, and you knew the crap to avoid and where the good food was.

French garlic snails and oysters. And king prawns, with with the shell, legs, eyeballs and everything still attached.

Me Like Burnaz wrote:
Meals Rejected by Ethiopians shouldn't count. No one eats them voluntarily...

Stow that gak. Ethiopian food is great.

I'll second raw beef. My ex and I had a thing for marinating stew meat in soy sauce and a few other things and eating it raw. Gored gored, btw, is fantastic.

I also get dirty looks from family when I use fries to soak up the bloody drippings from a rare steak.

Nothing really strikes me as particularly 'gross'. I suppose one of the things I do like that's generally considered foul is doner meat; I love a nice tray of doner and chips. Not many people can do anything more than grimace at the thought.

 Avatar 720 wrote:
Nothing really strikes me as particularly 'gross'. I suppose one of the things I do like that's generally considered foul is doner meat; I love a nice tray of doner and chips. Not many people can do anything more than grimace at the thought.

But that stuff's great! I've never met a person who has turned their nose up at it!